Harborage points are defined as any place within the equipment that creates an environment where bacteria can grow.
Some examples of harborage points include:
- Areas where standing water collects
- Hollow areas or penetrations on the material
- Unwelded or uneven joints, cracks, or seams
- Corroded materials
Protein processors will often need to adapt the equipment to fit their production, and should ensure that the modifications do not expose any additional harborage points. If possible, third-party equipment should be modular or customized to specific specifications of the production facility.
Learn more about our yield recovery equipment for protein processors.
Source: food-safety.com
Photos: 3-A Sanitary Standards, Inc.